Fried Carrot Cake White
Hawker • Singapore
About Fried Carrot Cake White
White carrot cake stir-fried with egg — less sweet, more savoury
How to Make Fried Carrot Cake White (Traditional & Healthy Version)
Fried Carrot Cake White, locally known as 'Chai Tow Kway', is a beloved dish found throughout Singapore's bustling hawker centres and kopitiams. Despite its name, this breakfast favourite contains no carrots but rather steamed radish cake, which forms the base of the recipe. The 'white' version omits dark soy sauce, resulting in a lighter, eggy finish that's crisp on the outside and tender within. Singaporeans cherish Fried Carrot Cake White for its comforting flavours and satisfying texture, making it a staple for morning meals and brunch. Rooted deeply in Singapore's multicultural food landscape, Fried Carrot Cake White embodies the fusion influences that have shaped local cuisine. It’s commonly enjoyed by all ages and is often paired with a cup of kopi (coffee) or teh (tea), reflecting the convivial atmosphere of Singapore’s food culture. This healthier version offers a nutritious twist on the classic, balancing tradition with mindful eating—ideal for those tracking calories or seeking a lighter start to their day.
Ingredients(for 1 hawker-style plate per person)
- 300g Steamed radish cake (Chai Tow Kway base)
- 2 large Eggs (Fresh, preferably omega-3)
- 2 cloves Garlic (finely minced)
- 2 stalks Spring onions (chopped, also called 'daun bawang')
- 1/2 tsp White pepper (for seasoning)
- 1/4 tsp Low-sodium salt (for healthier sodium levels)
- 1 tbsp Vegetable oil (can use olive or canola)
- 1/2 cup Bean sprouts (optional for crunch) - optional
- 1 tsp Light soy sauce (for flavour, use low-sodium)
- 1 tbsp Chilli paste (optional, for a local spicy kick) - optional
Instructions
- 1
Cut steamed radish cake into 1-inch cubes for even browning.
5 minutes
Use cold radish cake for cleaner cuts and less sticking.
- 2
Heat vegetable oil in a non-stick pan or wok over medium heat. Add garlic and stir-fry until fragrant.
3 minutes
Don’t over-brown garlic; it should be golden for maximum aroma.
- 3
Add radish cake cubes to the pan. Pan-fry until lightly crispy on all sides.
5 minutes
Let the cubes sit undisturbed to form a golden crust before flipping.
- 4
Push radish cake to one side. Crack eggs directly into the pan, scrambling them gently.
3 minutes
Mix eggs with radish cake just as they set for fluffy texture.
Why This Dish is Healthy
By swapping traditional high-sodium soy sauces and excessive oil for healthier alternatives, this recipe reduces calories and saturated fat while maintaining authentic Singaporean flavour. The balance of protein, fibre, and micronutrients makes it suitable for weight management, muscle maintenance, and overall wellbeing. It’s a smart choice for calorie-conscious eaters and those seeking nutrient-rich meals without sacrificing local taste.
This lighter Fried Carrot Cake White recipe is packed with fibre from radish cake and bean sprouts, protein from eggs, and vitamins from spring onions. Using less oil and low-sodium seasonings keeps fat and sodium content in check. The dish provides complex carbohydrates for sustained energy, and eggs add essential nutrients like vitamin B12 and choline. By incorporating fresh vegetables, you also boost antioxidant intake, supporting immune health.
Pro Tips
- 💡Tip 1: Use freshly steamed radish cake for the best texture.
- 💡Tip 2: Cook on medium heat to avoid burning eggs or garlic.
- 💡Tip 3: Add vegetables last to keep them crisp and vibrant.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan to restore crispiness. Avoid microwaving to prevent soggy texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 18.0 g |
| Fiber | 1.0 g |
